2020 KEEN HOME COOK FINALIST: ANNE ASHE

Amatriciana - Three Cheese Cannelloni with Spinach

"I like rustic traditional dishes, but also like to cook in season. A crumble just speaks out autumn! Baked pasta dishes are comfort food this time of the year."

Ingredients

• Olive oil

• One pack of cube pancetta 

• Onion 

• Garlic

• Courgette 

• Mushrooms 

• Aubergine 

• Dried/fresh oregano 

• Tinned tomatoes 

• Balsamic vinegar 

• Sugar/salt/pepper 

• Dried Cannelloni tubes 

• Ricotta 

• Mozzarella

• Parmesan 

• Fresh spinach 

• Grated nutmeg 

• Fresh basil 

• Butter 

• Plain flour 

• Milk 

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​Method

1. Make sauce, sweat off pancetta to brown with veg. Add passata and reduce down, oregano, pinch of sugar, drizzle of balsamic and s&p. 

2. Fill tubes with cheeses and wilted spinach, grated nutmeg and s&p.

3. Line them up on the base of a good size ovenproof dish.

4. Pour sauce on top. Then add bechamel, grate some parmesan on top and place in oven for 40mins until bubbling and golden.

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